As for a dairy free lemon curd option, I decided that this one will be great!!! You are only gonna need: 2 eggs, 2 egg yolks, 1/3 cup of raw honey, half a cup of lemon juice, zest from two organic lemons, 6 tbsp of coconut oil and a pinch of unrefined sea salt.

Preparation:

First you have to make the lemon curd as described on savorylotus.com. You better make this the day before and keep it in your fridge.

Shift flour with baking powder in a bowl.

Beat lightly the egg, add the sugar, lemon juice and zest and whisk.

Add the almond milk and coconut oil and mix to combine.

Finally, add the flour mix along with the coconut yogurt and knead until you have a smooth dough.

Dust your working surface with plenty of flour.

Roll the dough about 3 mm thick.

Cut your “eggs” with an oval shape cookie cutter.

Additionally cut out a small circle in the middle of the half “eggs”.

Bake (sub / top heat) until golden brown for about 15 minutes.

Allow to cool.

Sprinkle the egg halves with the hole with a mixture of powdered and vanilla sugar.

Spread lemon curd onto the eggs without a hole, and cover with the other half.

EnJoy!!!!

Fraeulein-Klein had this perfect idea to put them into egg cartons…. just fantastic!!!! ❤